Low Fat Marble Cheesecake

Filling

3 pkgs. (8 ounces each) nonfat cream cheese – softened  (or if you a Canadian in the 1990's and have not yet seen such a thing, go for the low fat)

1 ¼ cups granulated sugar

1 cup nonfat sour cream

1 tbsp. flour

2 tsp. vanilla extract

2 large eggs

2 squares semisweet chocolate -  melted.

Crust:

1 cup chocolate wafer crumbs (about 18 wafers)

1 tbsp. butter or margarine -  melted.

This is a cheesecake that is kind enough to let you eat it.  All evils should be so good.

Preheat Oven To: 350

Serves:  8

Serve Without guilt:  Calories per serving (with no fat sour cream and cream cheese) 289. Fat 5 grams!

Method: 

Crust: In a small bowl, combine crumbs and butter.  Mix well.  Press into bottom of and 8 inch spring form pan.

Filling: In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese and sugar for 2 minutes.  Beat in sour cream, flour and vanilla, add the eggs 1 at time beating well after each addition.

Transfer 1 ½ cups of batter to a small bowl.  Stir in chocolate.  Spread half of vanilla batter over crust.  Top with half of chocolate batter.  Layer on remaining vanilla batter then top with remaining chocolate batter. Using a knife, gently swirl batters together.  Place pan in a shallow roasting pan.  Add enough boiling water to come half way up sides of the spring form pan.  Bake until just set - about 1 hour 15 minutes.

Place pan on a wire rack and cool to room temperature.  Cover and chill for 4 hours.